It’s the new school year again and berry season is winding down here in Quebec. Crikey! How time passes! Or should I say ‘crepe-y’ instead, especially since today’s recipe is for AIP crepes?!
I spent a summer a couple of years back working the breakfast shift in a fine-dining restaurant. One of my responsibilities was preparing crepes (and the most decadent French toasts in the city). Imagine being served an elegant plate of crepes generously piled with fresh mixed berries and pure local maple syrup. The shot above was a recreation of the restaurant’s presentation but with AIP crepes, and a bonus serving of pâté!
Having to cook multiple crepes simultaneously over several burners and almost on a daily basis made me pretty adept at crepe-making, I must say! Not to mention pretty sick of crepes for a year or two after that summer (I must have cooked thousands)… Those were of course crepes made the French way with wheat flour, eggs, and milk, and far from AIP or even Paleo. So… non, merci!
AIP crepes without traditional ingredients
My AIP crepes recipe calls for plantain, specifically the fruit (or is it a vegetable?) and the flour. Do take note that plantain flour yields darker crepes (or baked goods in general). These AIP crepes are flexible, fine textured, coconut-free, and mighty tasty!
A really good deal
Now, AIP crepes make a pretty chic weekend breakfast. Can I tempt you into cooking some delicious waffles as well? My e-book, The Little Cookbook of Gluten-free Waffles, is part of The Complete Autoimmune Protocol Resource Library, designed and organised by Mickey and Angie of Autoimmune Wellness in order to raise money for charities.
With more than 1,500 AIP recipes, meal plans, how-to guides, I’m really glad to offer my cookbook as a part of this fantastic resource of 31 AIP-compliant e-books. This bundle is available from today until August 27th 2017, and what I love about it is that each day of this 4-day sale, 10% of every purchase will be donated to a different charity in the health and wellness community.
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- 1 cup plantain flour (116g)
- 1 small ripe plantain (around 170g)
- 1 cup sparkling water (222g)
- ¼ cup room temperature water (56g)
- ½ cup avocado oil (108g), plus a little extra for cooking
- 1 tablespoon raw honey (23g)
- 1 pinch Himalayan salt
- Combine all ingredients in a food processor or blender and blend until the batter is just smooth.
- Heat up your frying pan (ideally with low sides) over medium-high heat.
- Wipe the pan with a thin layer of avocado oil (you can use a scrunched up kitchen paper towel or a heat-proof pastry brush).
- Ladle ¼ cup of batter into the pan, swirling it out to form a thin circular layer.
- Allow it to cook until the edges just start to lift off the pan, then ease a thin spatula under the crepe and flip it over (if you have fancy flipping skills you can try them out here... let the crepe cook a little longer if it sticks).
- The other side of the crepe should cook in a matter of less than a minute, so once that is done, slip it onto a plate to serve immediately with your preferred toppings. You can also stack the crepes in a covered casserole dish in the oven (at a low setting, around 170 degrees Farenheit).
- Continue cooking the crepes using the rest of the batter, oiling the pan lightly every couple of crepes (if it feels like it's starting to stick).
- The crepes are best enjoyed warm!
It is perfectly fine to use a good non-stick frying pan if you are not confident with making crepes. After all, crepes are not a daily affair! I keep a non-stick griddle for crepe or pancake-making purposes.
Tip: A sparkling water with plenty of carbonation (such as Perrier) works great.
Where to purchase certain ingredients online (affiliate links):